Total Time
Prep 20 mins
Cook 10 mins

from the November 2004 issue of Better Homes and Gardens

Ingredients Nutrition


  1. Quarter eggs lengthwise.
  2. Arrange in a single layer in broiler-safe 2 qt round dish.
  3. Set aside.
  4. Remove green portion from leeks, and halve lengthwise.
  5. Wash thoroughly, and pat dry.
  6. Remove the roots, and cut the leeks lengthwise into thin strips (julienne).
  7. Heat 4 tbs of the butter in a large skillet over medium heat, add leek strips.
  8. Cook leeks until tender, stirring occasionally.
  9. Spoon leeks over eggs in dish.
  10. Melt remaining 2 tbs butter in a skillet.
  11. Whisk in flour.
  12. Add milk, cook until thickened and bubbly.
  13. Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and the cayenne pepper.
  14. Season to taste with salt and pepper.
  15. Pour the sauce over the leeks and eggs in dish.
  16. Sprinkle with remaining white cheddar cheese.
  17. Bake uncovered about 10 minutes in 450 oven, or until the edges are bubbly and the top begins to brown.
Most Helpful

5 5

This is a great way to eat leeks! I followed the recipe as written, but I halved it. The sauce was nice and rich, even with 1% milk. Thanx for the great leek recipe. I'll make it again.